Recipe - Curried Squash Soup

1 tablespoon Unsalted butter
2 Red onions; chopped
2 cup Water
4 cup Lowsodium chicken broth
2 Cloves garlic; minced
6 cup Yellow squash; minced
1 tablespoon Fresh thyme
1 tablespoon Curry powder
Salt and pepper; to taste
1 cup Skim milk
1/3 cup Fat free cheddar cheese;
grated

Heat oil in large skillet. Saute red onion until tender. Add garlic and
saute 2 minutes. In large stewpot, combine onions, garlic, squash, water,
chicken broth, thyme, salt and pepper. Cover and simmer for 2 hours. Cool
mixture and puree in blender or food processor. Return to heat and add milk
and cheese. Continue heating until thoroughly blended. Serve warm. Makes 6
servings.

Recipe by: Low Fat * No Fat Posted to MCRecipe Digest V1 #683 by
L979@aol.com on Jul 21, 1997